A friend of mine gave me some tullibees to smoke for him. I haven't done tullibees for a long time, just salmon steaks and some whole smaller trout. They turned out moist and tasty with a touch of sweetness to them. Not salty at all. Here is what i did:
Put this brine together:
1 gal. water
1 cup brown sugar
3/4 cup pickling salt
1/8 th cup black pepper
2 T diced garlic [stuff in jars]
7 bay leaves
2 T onion powder
1/4 cup Siriache sauce [hot sauce]
Put the fish in the brine for about 18 hours. After that i rinsed them with cold water and patted them dry. Let them set awhile while i worked on the heavy snow we got [5 above zero]. Got the Masterbuilt electric going at 190. When ready i put the fish in and pulled them 4 hours later when the internal temp on the fish was around 155. Let them cool off. Here's some pics--Reinhard
Put this brine together:
1 gal. water
1 cup brown sugar
3/4 cup pickling salt
1/8 th cup black pepper
2 T diced garlic [stuff in jars]
7 bay leaves
2 T onion powder
1/4 cup Siriache sauce [hot sauce]
Put the fish in the brine for about 18 hours. After that i rinsed them with cold water and patted them dry. Let them set awhile while i worked on the heavy snow we got [5 above zero]. Got the Masterbuilt electric going at 190. When ready i put the fish in and pulled them 4 hours later when the internal temp on the fish was around 155. Let them cool off. Here's some pics--Reinhard
